Watermelon Fruit Salad

This Watermelon Fruit Salad is a refreshing and delicious summer treat. It is made with a variety of fruits, including watermelon, strawberries, blueberries, grapes, and fresh basil. The fruits are cut into bite-sized pieces and then tossed together with a simple dressing of lime juice and honey.

Key Ingredients

• Watermelon
• Strawberries
• Grapes
• Basil
• Limes
• Honey
• Olive oil

How to Cut Watermelon

1. Wash the watermelon thoroughly and dry it off with a clean towel.
2. Cut off the ends of the watermelon so that you have a flat surface to work with.
3. Stand the watermelon upright on one of its flat ends.
4. Using a large knife, cut the watermelon in half by slicing it straight down the center from the top to the bottom.
5. Lay the halves flat on the cutting board, with the cut side facing down.
6. Cut each half of the watermelon in half again, so that you have four quarters.
7. Starting at the top of each quarter, slice downward along the rind to remove it. Cut off any remaining green or white parts of the rind.
8. Once you’ve removed all the rind, cut each quarter into cubes.

How to Make Watermelon Fruit Salad

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Add watermelon, blueberries, grapes, strawberries, and fresh basil to a large bowl.
2. Combine honey, olive oil, lime juice, and lime zest in a separate bowl. Taste the dressing repeatedly and make adjustments as necessary. Drizzle the dressing over the fruit.

Substitution Ideas

• Apples
• Bananas
• Berries
• Citrus fruits (oranges, grapefruit, lemons)
• Grapes
• Kiwis
• Mangoes
• Melons (cantaloupe, honeydew, watermelon)
• Nectarines
• Peaches
• Pears
• Pineapple
• Plums

Tips to Prevent the Salad From Going Bad/Browning

The lime juice used in the dressing will prevent the fruit from browning. Lime juice is acidic, and it reacts with the enzymes that cause oxidation. Oxidation is a chemical reaction that causes fruit to turn brown. When you coat fruit with lime juice, you are essentially stopping the oxidation process in its tracks.

Lemon juice and vinegar will do the same thing.

Keep in mind some fruits, such as bananas and apples, tend to brown quickly when cut and exposed to air. Because the fruit is served with dressing, the longer you take to eat it, the more risk you have the fruit will get soggy. I like to drain excess dressing for this reason. Once you coat the fruit in dressing and refrigerate for 30 minutes, it will soak up the honey lime flavor. 

How Long It Will Last/How to Store

The salad can be stored in the refrigerator for up to 3 days. To store, place the fruit salad in an airtight container and refrigerate. Be sure to eat the fruit salad within 3 days for the best quality.

Here are some tips for storing:

• Use a clean and dry container.
• Pack the fruit salad tightly in the container.
• Remove any excess air from the container.
• Refrigerate the fruit salad as soon as possible after making it.

Frozen Fruit

Frozen fruit should be thawed first.

More Fruit Salad Recipes

Fruit Salad with Honey Lime Dressing
Vegan Congealed Fruit Salad
Watermelon Salad with Feta
Mango Fruit Salad

Pair With These Recipes

Southern Coleslaw
Macaroni Salad
Patti Labelle’s Potato Salad

Print Pin

4.67 from 6 votes

Watermelon Fruit Salad

This Watermelon Fruit Salad is a refreshing and delicious summer treat. It is made with a variety of fruits, including watermelon, strawberries, blueberries, grapes, and fresh basil. The fruits are cut into bite-sized pieces and then tossed together with a simple dressing of lime juice and honey.

Prep Time 15 minutes minutes

chilling 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 cups

Calories 133kcal

Ingredients

• 2-3 cups diced watermelon. Cut into 1 to 2 inch chunks.
• 1 cup strawberries Sliced
• 1 cup blueberries
• 1 cup grapes
• 1-2 fresh basil leaves Sliced/chiffonade

Honey Lime Dressing

• 1/4 – 1/2 cup honey Start with 1/4 cup and add more to suit your taste.
• 2 tablespoons fresh lime juice This was 1 large lime for me.
• 2 tablespoons olive oil See notes.
• 1 teaspoon fresh lime zest See notes.

Instructions

• Add all of the fruit to a large bowl.
• Combine the dressing in a separate bowl. Taste the dressing repeatedly and make adjustments as necessary. Drizzle the dressing over the fruit.

Notes

Make this salad your dish. Add more/use less/omit whatever you like to suit your taste.

I used fresh fruit in this recipe.

Olive oil is used because it will smooth out the dressing and make it easier to coat the fruit. You will taste some hints of the oil. Omit it if you wish.

Lime zest is used to amplify the lime flavor. I recommend you start with a small amount of zest, taste the dressing, and then continue to add and build more in order to ensure the dressing suits your taste.

Feel free to add more dressing to the salad to suit your taste and desired texture.

You can use any of your favorite fruit or vegetables in this salad.

Keep in mind some fruits, such as bananas and apples, tend to brown quickly when cut and exposed to air. Because the fruit is served with dressing, the longer you take to eat it, the more risk you have the fruit will get soggy. I like to drain excess dressing for this reason. Once you coat the fruit in dressing and refrigerate for 30 minutes, it will soak up the honey lime flavor. 

Nutrition

Serving: 1cup | Calories: 133kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g